scholarly journals Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5504
Author(s):  
Hanna Kowalska ◽  
Agata Marzec ◽  
Ewa Domian ◽  
Ewelina Masiarz ◽  
Agnieszka Ciurzyńska ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Matter Content ◽  
Sensory Properties ◽  
Acoustic Properties ◽  
Convective Drying ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Simple Method ◽  
Mechanical Methods ◽  
Japanese Quince

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

scholarly journals Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

2020 ◽  
Vol 10 (14) ◽  
pp. 4706 ◽  
Author(s):  
Anna Sadowska ◽  
Franciszek Świderski ◽  
Ewelina Hallmann
Keyword(s):  
Vitamin C ◽  
Food Additives ◽  
Matter Content ◽  
Convective Drying ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Chromatography Method ◽  
Enrich Food ◽  
Concentrate Source ◽  
Liquid Chromatography Method

This study compared the quality of organic strawberry powders, obtained by convective drying (CD), freeze drying (FD) and spray drying (SD) methods. In the study, such analyses were performed: the content of vitamin C and polyphenols by liquid chromatography method, antioxidant activity using ABTS+• radicals, microstructure using a scanning microscope, sensory quality by profile method and the determination of the physicochemical properties. The FD powders were characterised by the highest content of vitamin C and polyphenols, obtained values were close to fresh strawberries after conversion to the dry matter content. The content of these ingredients in CD and SD powders was lower by 55%–80% for vitamin C, and 80% for the polyphenols content. Strawberry flavour was most beneficial for the FD powders, while smoothness and homogeneity of appearance were equally rated for the FD and SD powders. Strawberry powders are a concentrate source of bioactive compounds and, therefore, the FD powders should especially be mainly used as a valuable component of high-value foods, especially functional foods, while CD and SD powders can be used to enrich food with vitamin C and as a valuable natural flavour and colouring component, replacing food additives.

scholarly journals Convective Drying of Sewage Sludge Layer in Through-flow

2020 ◽  
Vol 66 (9) ◽  
pp. 481-493
Author(s):  
Andraž Lipolt ◽  
Brane Širok ◽  
Marko Hočevar ◽  
Lovrenc Novak
Keyword(s):  
Sewage Sludge ◽  
Drag Force ◽  
Layer Structure ◽  
Measured Data ◽  
Matter Content ◽  
Convective Drying ◽  
Coefficient Of Determination ◽  
Dry Matter Content ◽  
Drying Time ◽  
Drying Rates

Drying of the sewage sludge layer was investigated in a convective laboratory dryer at air temperatures of 65 °C and 80 °C and air speeds of 0.53 m/s and 0.83 m/s. The sludge layer was formed by loading cylindrical extrudates on a grate of 0.5 m × 0.5 m size. The drying air was directed through the layer, as typically encountered in industrial belt dryers. Under such setup, the sludge layer structure and porosity significantly affect the air flow conditions and thus the drying rates. Shrinkage and cracking of the material during drying caused changes in the layer’s porous structure, that affected the pressure drop and the drag force due to passing of air through the layer. The decreasing of drag force over time was modeled by a simple function that showed excellent agreement to the selected measured data. The sludge layer drying kinetics was determined by fitting the measured data to the most common drying models. Two models, the modified Nadhari and the Wang Singh model, were determined as most suitable for modeling of drying curves. The total drying time per kilogram of sludge was modeled as a function of drying air temperature, drying air velocity and initial sludge dry matter content. The coefficient of determination (R2) of the model is 0.944. Total drying times between 43 minutes per kilogram and 76 minutes per kilogram of sludge were obtained for the investigated range of drying air conditions.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Osmotic dehydration of pork meat cubes: Response surface method analysis

2013 ◽  
pp. 11-19 ◽  
Author(s):  
Biljana Curcic ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Violeta Knezevic ◽  
Milica Nicetin ◽  
...  
Keyword(s):  
Response Surface ◽  
Osmotic Dehydration ◽  
Process Variable ◽  
Solution Concentration ◽  
Matter Content ◽  
Solution Temperature ◽  
Dry Matter Content ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain

The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system?s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84.

scholarly journals Change of antioxidant compounds of spices during drying

2019 ◽  
pp. 77-81
Author(s):  
Andrea Kántor ◽  
Loránd Alexa ◽  
Emőke Papp-Topa ◽  
Béla Kovács ◽  
Nikolett Czipa
Keyword(s):  
Water Content ◽  
Dry Matter ◽  
Room Temperature ◽  
Matter Content ◽  
Antioxidant Compounds ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Original Material ◽  
Air Drying ◽  
Very High

Spices and herbs have been used by humanity for thousands of years, so they are very important plants. In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters. The water content of raw plants was very high, i.e. the dry matter content was very low. By the application of the three drying methods nearly 100% of the water has left the plants, with the exception of the lyophilized basil and rosemary. Based on the results related to the original material, lyophilized has proved to be the best treatment for the preservation of antioxidant compounds, however air drying also showed high results for some spices.  

scholarly journals Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

2012 ◽  
Vol 16 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Matter Content ◽  
Fractional Factorial ◽  
Dry Matter Content ◽  
Optimum Conditions ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses

A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65?C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken?s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: DM 50-60%, WL 0.7- 0.8, Sg 0.08-0.09, and aw 0.84-0.86. The optimum conditions generated were: treatment time of 4h, temperature of 60?C, sugar concentration of 66% (w/w).

scholarly journals Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

2020 ◽  
Vol 10 (2) ◽  
pp. 5247-5251 ◽  
Keyword(s):  
Dry Matter ◽  
Prunus Avium ◽  
Principal Component ◽  
Matter Content ◽  
Sensory Properties ◽  
Bamboo Fiber ◽  
Prunus Cerasus ◽  
Sensory Characteristics ◽  
Dry Matter Content ◽  
Polyphenol Content

The study aimed at producing fiber fortified fruit jams and to evaluate the fortification influence on nutritional, textural and sensory characteristics. Following fruits were used for the fruit jams preparation: apricots (Prunus magnapavliciana), redcurrants (Ribes rubrum Detvan), cherries (Prunus avium Chestnut) and sour cherries (Prunus cerasus L). Produced jams were fortified with different percentages of bamboo fiber (1 %, 5 % and 10 %). Dry matter content, polyphenol content, textural and sensory properties were measured in experimentally produced fruit jams. Principal component analysis showed the influence of bamboo fiber fortification on measured parameters. Sensory properties were mainly influenced by 5 % and 10 % fiber addition. The addition of 1 % of bamboo fiber did not affect significantly sensory properties of experimentally produced fruit jams. The obtained results clearly indicated that a higher percentage of fiber fortification leads to reduce sensory characteristics. These changes, as the study showed, can certainly cause the product not acceptance from the side of consumers.

The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region

2021 ◽  
pp. 1-24
Author(s):  
İrem Mazlum ◽  
Nizam Mustafa Nizamlioğlu
Keyword(s):  
Organic Acid ◽  
Solution Treatment ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Drying Time ◽  
Natural Drying

In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.

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